Golden Zucchini Fritters (Print View)
Crispy vegetarian patties, combining aromatic herbs, halloumi, and tender zucchini for a simple and delightful snack or side.
# What You'll Need:
→ Main Ingredients
01 -
Zucchinis, grated, 500g
02 -
Fine sea salt, 1 teaspoon
03 -
Olive oil, a tablespoon and more for frying
04 -
Garlic cloves, minced, 2 large ones
05 -
Spring onions, sliced thin, 3
06 -
Halloumi cheese, grated, 180g
07 -
Oregano, dried, 1 teaspoon
08 -
Thyme, dried, 1 teaspoon
09 -
Basil, dried, 1 teaspoon
10 -
Smoked paprika, 1 teaspoon
11 -
Black pepper, freshly ground
12 -
Egg, beaten, 1
13 -
Baking powder, ½ teaspoon
14 -
Plain flour, 90g
# Directions:
01 -
Toss grated zucchini with salt directly in a strainer above a bowl. Wait 10-15 minutes, then squeeze it tightly with your hands or press down hard to remove as much water as possible until it's dry to the touch.
02 -
Warm a tablespoon of olive oil in a skillet. Toss in the garlic and spring onions, stirring for about a minute or two until the onions soften. Take off the heat and move to a big bowl.
03 -
Add the zucchini (squeezed dry) and grated halloumi cheese into the bowl with the cooked garlic and onion. Stir in thyme, oregano, basil, paprika, black pepper, and the beaten egg until well mixed.
04 -
Gently fold in plain flour and baking powder into the bowl of ingredients, just until the mix comes together. Avoid overworking the mixture.
05 -
Heat up a tablespoon of oil in a frying pan on medium flame. Use a 1/3 cup measurement to drop the batter into the pan. Depending on space, fry 2 or 3 at once. Cook each side for 3-4 minutes until crispy golden, then reduce heat a notch and let them cook an extra 3-4 minutes to firm up. Once cooked, move them to a plate lined with paper towels. Repeat the process with the rest of the batter.
06 -
Eat these warm, or stash them in the fridge in a sealed container for up to three days. For freezing, place cooled fritters between baking paper in a container, then freeze for up to a month. Warm frozen ones in the microwave or pop them in the toaster.
# Notes:
01 -
Getting rid of the extra liquid in zucchini is a must for crispiness.
02 -
Don't stir the batter a lot after adding the flour, or the texture won't be as good.